Potential industrial and nutritional applications of shrimp by-products: a review

Figures & data

Table 1. The major objectives obtained from shrimp by-products with key highlights.

Specific objectives	Key highlights	References
Deproteinization and demineralization optimization process for chitin extraction from shrimp by-products	Chitin obtained by process had ash, and protein residual content with degree of N-acetylation greater than 93% and purity (98%)	^[Citation9]
Extracting lipid and astaxanthin products for potentially exploring sustainable approach	Investigating fish oil as alternative option to vegetable oil for astaxanthin recovery from shrimp by-products. The extracts were high in omega-6 fatty acids	^[Citation10]
Evaluate astaxanthin and lipid extraction from shrimp by-products using organic mixtures and comprehensive analysis of fatty acids and lipids	The yield of lipid (2–8.69 dry wt%) for wet shrimp by-products and 1–4% from freeze dried. Astaxanthin yield range (57–88 mg/g) from wet and 119-218mg/g from dry by-products. Lipid rich in phospholipids and omega-3 fatty acids	^[Citation11]
Exploring nephroprotective and antidiabetic effects of astaxanthin extracted from the shrimp waste in alloxan diabetic animals The main objectives of this research were to explore the antidiabetic and nephroprotective effects of astaxanthin extracted from the shrimp waste in alloxan diabetic animals, it is one of the beta-cytotoxic substances that is commonly used for the induction of diabetes in animal models	When used in the treatment of diabetes, shrimp astaxanthin may be able to reduce oxidative damage and avoid pathological alterations in diabetic rats	^[Citation12]
Develop and characterize shrimp muscle protein antioxidant edible films incorporating carotenoids from various sources, namely, a lipid extracts rich in astaxanthin obtained from shrimp waste, a tomato extracts rich in lycopene from tomato peel waste, and commercial β-carotene	Develop and assess shrimp muscle protein antioxidant edible films using carotenoids from several sources, such as commercial β-carotene, a tomato extracts rich in lycopene from tomato peel waste, and a lipid extract rich in astaxanthin from shrimp waste	^[Citation13]
Development of shrimp flour from shrimp residues for product development as alternative ingredient	The protein content was for shrimp flavored biscuits (20.52%) and 40.13% for spiced shrimp flour. It is considered as promising ingredient in the food industry	^[Citation14]
Investigating antioxidant activity, functional properties and bioactive potential of peptidic fraction from shrimp by treatment with alcalase	The carotenoproteins peptidic fraction is a good source of peptides and natural antioxidants with functionalities	^[Citation15]
Improving antibacterial and antioxidant activities of shrimp waste hydrolyzates conjugation with GlcN. The main objective is to valorize shrimp by-products such as carpace and cooking juice	Protein hydrolyzates generated from shrimp by-products may be heated to 100°C in the presence of GlcN and utilized as antibacterial and antioxidant components for various applications.	^[Citation16]
Determination of cholesterol content of shrimp flour and sensory evaluation of pastry and soup made from flour	The flour has potential for utilizing as crucial ingredient for new product development	^[Citation17]
Using different hydrolysis condition and proteases for taste sensor, salt content and bioactivity	The sensitivity and dose dependence of taste sensor to peptides and amino acids	^[Citation18]
Ecofriendly extraction solvent specifically vegetable oil such as olive, flaxseed and sunflower oil for astaxanthin recovery and encapsulated the extracted astaxanthin	The astaxanthin yield is 235 ± 4.07 μg astaxanthin/g by-products. The efficiency of encapsulated astaxanthin has potential applications in food industries	^[Citation19]
Recovery of protein from shrimp by-products	The by-products presented protein (58.5%) on dry basis. The yield of protein concentrated was 47.8% on dry basis. It can be considered as potential ingredient for food formulations	^[Citation20]
Investigating optimal aqueous enzymatic extraction (AEE) of oil from shrimp by-products and fatty acid composition of oil	The aqueous enzymatic extraction (AEE) of oil from shrimp by-products including flavor protease, alkaline protease, compound protease, and neutral protease. The oil extraction yield was 88.9%	^[Citation21]
Extracting EPA and DHA rich oil from shrimp by-products	The oil rich in omega-3 polyunsaturated fatty acids such as EPA (7.8%) and DHA (8%)	^[Citation22]
Characterize and produce hydrolyzate from shrimp waste by commercial enzyme system. Functional properties of shrimp head protein hydrolyzate and raw shrimp head investigated	Enzymatic hydrolysis showed increase in FAA (17.22%) and protein which has biochemical and functional properties	^[Citation23]
Influence of adding ethanol as a co-solvent to the scCO2 on the extraction yields of lipids and astaxanthin, as well as the amount of astaxanthin, DHA and EPA fatty acids and in the extract made from the waste of freeze-dried redspotted shrimp	The maximum recovery of astaxanthin (65.2%) and lipids content (93.8%).	^[Citation24]
Evaluate the use of subcritical water (sCW) to obtain amino acids and protein from shrimp shell in the hydrolyzates, and purify chitin	Protein (34.2 mg/g) from shrimp shell was obtained by sCW processing at 260°C/50 bar/40 min, highest yield of protein (34.2 mg/g) was obtained by sCW processing at 260°C/50 bar/40 min The highest yield of chitin obtained was 26.39% by sCW at 260°C/50 bar/40 min	^[Citation25]
Direct utilization of shrimp shells for reusable and rechargeable catalysts. Developing sustainable methods for selective transfer hydrogenation reactions	Result indicated anchoring of DMPZ-Tz played a very important role for achieving performance without catalysts and catalysts synthesis for utilizing homogenous counterparts	^[Citation26]

Figure 1. Industrial applications of shrimp by-products.

Figure 2. Valuable parts of shrimp waste.

Figure 3. Nutritional benefits of shrimp by-products.

Table 2. Nutritional and medicinal applications from shrimp by-products.

Source	Raw materials	Product	Yield	Medicinal applications	References
Shrimp (Pandalus borealis)	SS, tvarog at 0.25%	Acid Curd cheese (ACC)	Favorable addition of astaxanthin lipid preparation (ALP) to ACC was 0.5%	ACC with ALP has excessive anti-oxidant activity	^[Citation60]
Shrimp head powder (SHP)	SHP, Acetylcholinesterase, 2, 2-diphenyl-1-picrylhydrazyl	Prodigiosin (PG)	The maximum yield of PG level is 6310 mg per liter	SHP is a cost-effective bioproduction of PG, for practical application in anti-Alzheimer drugs, and anti-nitric oxide	^[Citation59]
Shrimp processing by-products	By-products	Shrimp oil	The oil extracted is 88.9%	During shrimp processing, aqueous enzymatic oil is extracted which has high economic value, and health benefits	^[Citation21]
Shrimp (P. merguiensis)	Shells, Pseudomonas aeruginosa bacteria	Chitosan	The highest yield of Chitosan is 87%	It has vast applications in medicine and beneficial effects on health	^[Citation61,Citation62]
Pink shrimp (Parapeneus longirostris)	SS	SGSS	The net yield of SGSS was 7%	SGSS had anti-oxidant and anti-hypertensive properties used as functional food ingredients	^[Citation63]
By-products of six shrimp species	Carapace, head, shell, and tail	Carotenoids,astaxanthin	Yield of total carotenoid is 68.26 µg/ml, and astaxanthin is 59.97 µg/g dw	It is a powerful anti-oxidant which have vast practical application in both food and non-food applications	^[Citation64]
Pink shrimp (P. longirostris)	Heads, SS, CT, appendix, and Sephadex G-25	ACE inhibitor peptides	NA	Develop such products which have anti-hypertensive effects and used them as nutraceutical ingredients	^[Citation56]
Shrimp (Fenneropenaeus chinensis)	Shell, protamex, papain, trypsin, alcalase, and, deionized water	Hydrolysates	NA	It is a potential inhibitor of α- amylase used in food for the prevention of diabetes	^[Citation65]
Raw frozen shrimp	SS, ACE, trypsin, α-chymotrypsin, pepsin	Bioactive peptides	NA	Potential applications of PH as a supplement, functional, nutraceutical, and blood pressure lowering	^[Citation55]
Shrimp (Penaeus vannamei Boone)	SS	Astaxanthin	The maximum extraction yield is 72.0 µg per gram	It is used as natural anti-oxidants in the pharmaceutical and food industries	^[Citation66]

Figure 4. Potential industrial products from shrimp by-products.

Table 3. Potential industrial food applications of shrimp waste.

Source	Pretreatment	Product	Practical applications	References
Blackening tiger (Penaeus monodon)	The temperature at 0°C when transport, SHP washed, drained, packed, and frozen at −18°C before processing, these were grounded using the food grinder	Seafood broths or soups, shrimp flavor seasoning	Utilizing shrimp waste in seafood-based products, and improving the product’s shelf life	^[Citation28]
Arctic sweet shrimp	Enzymolysis is done at 30°C to 60°C for 1 hour then astaxanthin was extracted	Astaxanthin	Develop value-added products for commercialization	^[Citation40]
Pacific white shrimp (Litopenaeus vannamei)	Shrimp lipid extracted from CT, and liposomes is prepared for fortification	Fortified peach tea drink	Application in fortification of a drink that is free of cholesterol	^[Citation112]
Litopenaeus vannamei	Waste pressed through a mesh sieve (2 mm), and solid waste used for the production of chitin then stored at −20°C	Chitin, SS meal, chitosan products, and hydrolyzate	Hydrolysate is used in feed supplements as valuable and as an attractant of aquaculture feed	^[Citation113]
Litopenaeus vannamei	Shrimp carapace has extraction times between 120 to 240 minutes, and then dry by sun drying after washing, and blended mesh of 80–100 size	Carapace flour, pigment astaxanthin	Pigmented astaxanthin is used in the food industry as an anti-oxidant, coloring agent and in the cosmetic industry	^[Citation101]
Atlantic shrimp (Pandalus borealis)	Shrimp waste thawed at 21°C, and kept at −20°C	Astaxanthin enriched products	Development of astaxanthin-enriched products	^[Citation102]
White leg shrimp (Litopenaeus vannamei)	CT dry 24 hours in an oven at 105°C, grounded, and blended at 4°C for 2 min, 9500 rpm of speed	Astaxanthin, carotenoids, canthaxanthin	High carotenoids content and good fatty acids utilized in the food industry as coloring pigmentation	^[Citation114]
Litopenaeus vannamei	CT grounded and blended at 4°C for 2 min of 9500 rpm speed	Oil, carotenoids, and lipids	Nitrogen flushing during ultrasonication increased the oxidative stability of lipids	^[Citation52]
Litopenaeus vannamei	Fresh CT and exoskeleton sanitized at 5 ppm of chlorinated water then packed in bags, and frozen at −18°C	Shrimp protein concentrate	Potential ingredient in food formulations, and protein-enriched products	^[Citation20]
Litopenaeus vannamei	Exoskeleton placed with ice flakes in boxes, washed to remove blood and viscera residues, and dry at 65°C	Spiced flour and flavored biscuits with shrimp	Enrichment of protein in food application, and development of novel products	^[Citation14]
Pink shrimp (Farfantepenaeus subtilis)	Waste was stored at −4°C during transport, and washed then grounded by the grinder, and homogenized paste kept at −20°C	Powder, oil enriched with bioactive compounds	Enriched vegetable oil with astaxanthin is used in food applications	^[Citation5]
Paste shrimp (Acetes spp.)	Fresh Acetes were transported with icing, washed it then blanched, and dry for 6 hours at 50°C in air dry then powdered through a .5 mm mesh sieve, packed in bags, and kept at 25°C	Extruded snacks	Acetes are rich in protein and used for fortification and enrichment of foods	^[Citation107]
Shrimp (Acetes spp)	Acetes transported in ice packed, washed, blanched, and dried approx. for 6 hours at 55°C, and in powdered form packed in bags	Fortified snacks with chitosan	Fortification has increased the functional properties of food for developing snacks products	^[Citation106]
Litopenaeus Vannamei	Mix ingredients, and kneaded to form the dough, Baked in a baking oven for 20 min at 205°C	Fortified biscuit with MSO	The nutritive value of biscuits improved by the incorporation of MSO	^[Citation109]
Farfantepenaeus subtilis	CT froze at −18°C and thawed when used	Hydrolysate, animal feed	Hydrolysate is used for protein supplementation as an anti-oxidant component in food	^[Citation104]
Litopenaeus vannamei	Hepatopancreas transported with ice bags and used within 1 month which frozen at −18°C	Bread fortified with MSO	MSO is used to fortify the items of bakery and nutrient-dense products	^[Citation108]
Litopenaeus vannamei	Shells were placed in ice bags, and transported in 2 hours,1 kg of each packed into bags and 2 months frozen at −20°C	Yogurt fortified with astaxanthin	Fortified yogurt in the dairy industry for developing fortified products	^[Citation115]
Shrimp (Penaeus semisulcatus)	Trypsin was added to waste for 120 min heated at 37°C, and hydrolyzate centrifuged	Oil fortified by its pigment’s products are margarine, ice cream, and cheese	Functional ingredients such as omega-3 and PUFA, and good nutritional value	^[Citation69]
Litopenaeus vannamei	CT packed in isothermal boxes, transported at 0°C, and loss in weight is due to adherence of flour with mil	Pastry, soup, pastries, savory fries, and flour	Flour of shrimp CT for developing novel products	^[Citation17]

Table 4. Potential industrial non-food applications of shrimp waste.

Source	Raw materials	Pretreatment	Product	Practical applications	References
Shrimp (Litopenaeus vannamei)	Shrimps, free astaxanthin standard, chitosan, gelatin	Shrimps packed in bags of ice and stored at −20°C	Bio-functional composite film	Used as a potential application for anti-oxidant and anti-microbial in many packaging materials to increase the shelf life of foods	^[Citation122]
Shrimp (Pandalus borealis)	Carapace, shell, CT,	Chitin is extracted from the shell by deproteinization and demineralization at room temperature. shells dried at 80°C for 16 h and chitosan get by chemical deacetylation from chitin	PUR chitosan foam	The chitosan improves the sorption and physiological properties of PUR foam. It has the benefit of reducing microplastics in the water environment	^[Citation123]
SS	Shell, anhydrous methanol, rapeseed oil	Shell incompletely carbonized for 2 h, loaded with KF by impregnation, dry at 120°C for 12 h	Biodiesel	Novel environmentally friendly approach, which is used as a petroleum-based substitute due to the non-toxic of biodiesel	^[Citation124]
Fishery processing by-products	Fishery processing by-products, shells	The activity of pH is 9, and the temperature at 70 to 80°C	Laundry detergents	Applied as a detergent additive	^[Citation125]

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